GB2186476B - Method of tempering edible compositions - Google Patents

Method of tempering edible compositions

Info

Publication number
GB2186476B
GB2186476B GB8702272A GB8702272A GB2186476B GB 2186476 B GB2186476 B GB 2186476B GB 8702272 A GB8702272 A GB 8702272A GB 8702272 A GB8702272 A GB 8702272A GB 2186476 B GB2186476 B GB 2186476B
Authority
GB
United Kingdom
Prior art keywords
heat exchanger
composition
monitoring
temperature
consistency
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
GB8702272A
Other versions
GB2186476A (en
GB8702272D0 (en
Inventor
John William Groen
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Cadbury UK Ltd
Original Assignee
Cadbury Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Cadbury Ltd filed Critical Cadbury Ltd
Publication of GB8702272D0 publication Critical patent/GB8702272D0/en
Publication of GB2186476A publication Critical patent/GB2186476A/en
Application granted granted Critical
Publication of GB2186476B publication Critical patent/GB2186476B/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/18—Apparatus for conditioning chocolate masses for moulding

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
  • Edible Oils And Fats (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Formation And Processing Of Food Products (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

A method of tempering edible fatty compositions such as chocolate involves controlling the temperature of the composition to a predetermined temperature, passing the temperature-controlled composition continuously through a heat exchanger (102) monitoring the consistency of the composition being discharged from the heat exchanger (102) and using this to control the cooling of the composition in the heat exchanger (102). Monitoring of the consistency may be affected by monitoring the pressure difference across the heat exchanger (102) using pressure transducers (114) and (116), or it may be effected by other means such as monitoring the motor used to effect mixing of the composition in the heat exchanger or by use of an in-line viscometer.
GB8702272A 1986-02-06 1987-02-02 Method of tempering edible compositions Expired - Lifetime GB2186476B (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB868602946A GB8602946D0 (en) 1986-02-06 1986-02-06 Tempering edible compositions

Publications (3)

Publication Number Publication Date
GB8702272D0 GB8702272D0 (en) 1987-03-11
GB2186476A GB2186476A (en) 1987-08-19
GB2186476B true GB2186476B (en) 1990-03-21

Family

ID=10592619

Family Applications (2)

Application Number Title Priority Date Filing Date
GB868602946A Pending GB8602946D0 (en) 1986-02-06 1986-02-06 Tempering edible compositions
GB8702272A Expired - Lifetime GB2186476B (en) 1986-02-06 1987-02-02 Method of tempering edible compositions

Family Applications Before (1)

Application Number Title Priority Date Filing Date
GB868602946A Pending GB8602946D0 (en) 1986-02-06 1986-02-06 Tempering edible compositions

Country Status (10)

Country Link
US (1) US4865856A (en)
EP (1) EP0237168B1 (en)
AT (1) ATE56851T1 (en)
AU (2) AU6827387A (en)
DE (1) DE3765141D1 (en)
ES (1) ES2018010B3 (en)
GB (2) GB8602946D0 (en)
GR (1) GR3002542T3 (en)
IE (1) IE59242B1 (en)
NZ (1) NZ219185A (en)

Families Citing this family (23)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2514711B2 (en) * 1989-04-15 1996-07-10 株式会社ロッテ Heat-resistant chocolate and method for producing the same
EP0521205B1 (en) * 1991-07-03 1995-04-26 Unilever Plc Production of tempered confectionery
DE4125463A1 (en) * 1991-08-01 1993-02-04 Deutsches Inst Lebensmitteltec METHOD AND DEVICE FOR CONTINUOUS, CONTROLLED STRUCTURING, IN PARTICULAR CRYSTALLIZATION OF SUBSTANCE SYSTEMS IN A FLOWABLE CONDITION, PARTICULARLY FATTY MEASURES, LIKE CHOCOLATE MATERIAL
AU685896B2 (en) * 1994-03-16 1998-01-29 Cadbury Schweppes Proprietary Limited A chocolate tempertester
IL113062A (en) * 1994-03-30 1998-12-27 Unilever Plc Manufacture of coated ice confectionery
DK0800770T3 (en) * 1996-04-12 2001-11-05 Nestle Sa Process for making chocolate and the like
DE19623206B4 (en) * 1996-06-11 2007-12-13 Richard Frisse Gmbh Process for refining chocolate mass
US6419970B1 (en) 1997-01-11 2002-07-16 Mars, Incorporated Methods of setting chocolate and products produced by same
US6391356B1 (en) * 1997-01-11 2002-05-21 Mars, Incorporated Methods of processing chocolates at low viscosities and/or at elevated temperatures using seeding agents and products produced by same
GB2338674A (en) * 1998-06-18 1999-12-29 Nestle Sa Tempering of chocolate
FI110817B (en) * 2000-02-01 2003-03-31 Waertsilae Tech Oy Ab Heat recovery plant and method for minimizing soiling of a heat recovery plant
DE60004967T2 (en) * 2000-04-28 2004-07-22 Kraft Foods R & D, Inc. Zweigniederlassung München Process for the production of chocolate by super cooling and compression molding
US7344299B2 (en) * 2003-10-21 2008-03-18 Mp Equipment Company Mixing system and process
US20080044524A1 (en) * 2006-08-15 2008-02-21 Deirdre Ortiz Apparatus and process for manufacturing food products with omega-3 polyunsaturated fatty acids
DE102009011969A1 (en) 2009-03-05 2010-09-16 Sollich Kg Method and tempering machine for controlling the crystallization in the continuous processing of fat-containing masses to be processed
PL2319328T3 (en) * 2009-11-06 2015-01-30 Kraft Foods R & D Inc Process for tempering chocolate
GB201003288D0 (en) 2010-02-26 2010-04-14 Cadbury Uk Ltd Apparatus and method for manufacturing products
EP2584909B1 (en) 2010-06-22 2016-11-16 Cadbury UK Limited Convoluted food bar and method for producing it
DE102011002082A1 (en) 2011-04-15 2012-10-18 Sollich Kg Teaching a tempering machine for the direct adjustment of the tempering
GB201407396D0 (en) 2014-04-28 2014-06-11 Mars Inc Confectionary treatment
EP3222148B1 (en) * 2016-03-24 2019-05-08 Bühler GmbH Tempering module
EP3513658B1 (en) * 2018-01-17 2020-10-28 Aasted ApS Process and line for the production of chocolate articles
BE1026421B1 (en) * 2018-07-02 2020-02-03 Mol Dart Bvpa CHOCOLATE TEMPERATURE MACHINE AND CHOCOLATE TEMPING METHOD

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1080782A (en) * 1963-09-20 1967-08-23 Verdier Andre L Improvements relating to the grinding of materials in grinders having rolls with stepwise-increasing speeds

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1152006B (en) * 1962-03-02 1963-07-25 Bahlsen Werner Method for processing chocolate masses
US3215192A (en) * 1963-12-30 1965-11-02 Sollich Robert Apparatus for maintaining controlled temperatures in chocolate candy masses
GB1183125A (en) * 1966-09-09 1970-03-04 Werner Bahlsen Improvements in or relating to Processes and Apparatus for Coating Articles with Chocolate
US3638553A (en) * 1969-09-04 1972-02-01 Walter Kreuter Method of treatment of cocoa butter-containing molten chocolate mass
US3777807A (en) * 1971-09-10 1973-12-11 Smith W & Sons Inc Apparatus for tempering chocolate
DE2322838A1 (en) * 1973-05-07 1974-11-28 Sollich Ohg Tempering of chocolate or other cocoa butter prods - using viscosity as the control parameter
DE2450515C3 (en) * 1974-10-24 1981-01-15 Kreucoha Ag, Zug (Schweiz) Method and device for precrystallizing cocoa butter-containing masses
DE2555262B2 (en) * 1975-12-09 1981-05-21 Dynamit Nobel Ag, 5210 Troisdorf Solidification accelerator
US4468409A (en) * 1981-09-02 1984-08-28 Chemetron Process Equipment, Inc. Method for the continuous production of confections
US4421779A (en) * 1982-05-10 1983-12-20 Frito-Lay, Inc. Process for treating confectionery

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1080782A (en) * 1963-09-20 1967-08-23 Verdier Andre L Improvements relating to the grinding of materials in grinders having rolls with stepwise-increasing speeds

Also Published As

Publication number Publication date
NZ219185A (en) 1990-02-26
GB8602946D0 (en) 1986-03-12
IE870287L (en) 1987-08-06
AU6835390A (en) 1991-03-07
IE59242B1 (en) 1994-01-26
EP0237168B1 (en) 1990-09-26
GB2186476A (en) 1987-08-19
AU629440B2 (en) 1992-10-01
GB8702272D0 (en) 1987-03-11
DE3765141D1 (en) 1990-10-31
EP0237168A2 (en) 1987-09-16
US4865856A (en) 1989-09-12
ES2018010B3 (en) 1991-03-16
AU6827387A (en) 1987-08-13
ATE56851T1 (en) 1990-10-15
EP0237168A3 (en) 1988-10-19
GR3002542T3 (en) 1993-01-25

Similar Documents

Publication Publication Date Title
GB2186476B (en) Method of tempering edible compositions
DE69206322D1 (en) Use of hydrocolloids for the formulation and manufacture of low fat, low water activity confectionery products and processes.
RU95109948A (en) Method for increasing chocolate thermal stability and food product
CA2144069A1 (en) Process for preparing reduced calorie flavored confectionery compositions using dynamic tempering conditions
DE69308623D1 (en) Aqueous gel matrix for the replacement of confectionery fats
DE69021123T2 (en) Fat composition for chocolate confectionery.
KR970705931A (en) FOOD PRODUCTS WITH LOW CALORIE BULKING AGENT
JPS60105453A (en) Preparation of product of edible plastic fats and oils
TW369403B (en) Formed cream substitute and method for its preparation
CA2007770C (en) Lactoprotein-free low-caloric fat spread with a fat content of 20 to 60% by weight containing gelatin and solubilized starch
ES2111500A1 (en) Process to obtain a food composition based on chufas (Cyperus esculentus) and bananas, and compositions obtained
AU3857089A (en) Edible composition
DE69426068T2 (en) SPICE / SWEETENER COMPOSITION AND METHOD FOR PRODUCING THE SAME
PT824871E (en) PROCESS FOR OBTAINING FOOD COMPOSITIONS BASED ON CHUFAS (CYPERUS ESCULENTUS) AND BANANAS AND COMPOSITIONS WITH IT OBTAINED
JPS57186439A (en) Fat or oil containing sweetened egg yolk
NL1002978C2 (en) Heat treated polyfructose cream of high softness - for use as fat substitute in foods or cosmetics.
JPS56148238A (en) Cheese with high moldability
ES446558A3 (en) Ice cream manufacturing procedure. (Machine-translation by Google Translate, not legally binding)

Legal Events

Date Code Title Description
7732 Case decided by the comptroller ** patent revoked (sect. 73(2)/1977)